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Massive Double Chocolate Peanut Butter Cookies

My massive chocolate chip cookie recipe is one of my most popular recipes ever.  I have been told multiple times that they are better than any you can buy in the cookie shops here in Utah, and I have to admit, they are pretty dang awesome.  They should be though, they have been made innumerable times to get them absolutely perfect and they been gifted to family, friends, my husbands physical therapy patients and my coworkers over the years more times than I could ever count.  (Let's just say I can pretty much make them without the recipe.)  What honestly makes them so brilliant is the combination of a slightly crisp exterior with a ooey gooey chocolatey center!  They are seriously out of this world delicious.  

I decided I needed to try some different variations of this cookie since it has been enjoyed by so many and my hubby requested chocolate peanut butter, so here we are.  I'm not going to lie, these are just as amazing as the originals and one of my own personal favorites.  

A couple of things I found when making these that I want to share.  First, the DARK chocolate cocoa powder works best for these.  (Hershey's special dark cocoa worked perfectly and you can find it at just about any grocery store.)  Second, it is super important to measure the flour exactly as it says, with some packed, some spooned, so pay attention to that direction - it will give you the perfect consistency and help them stand up to the heat and not flatten out.  Finally, I love the combination of chocolate and peanut butter chips.  I think that 2 cups of peanut butter and 1 cup semi-sweet chips is the perfect combination, just the right amount of sweetness, but you could absolutely do all semi-sweet chocolate or all peanut butter chips if you prefer.  I did find that milk chocolate chips made them super sweet, but hey if you are in to that, give it a try!

Ingredients:
1 cup cold butter, cut up into cubes
1 cup brown sugar, packed
1 cup granulated sugar
2 eggs
1 tsp vanilla
2 1/4 cup AP flour (2 cups packed, 1/4 cup spooned in)
1/2 cup Special Dark Hershey's cocoa powder, (not packed)
1/4 cup plus 1 tsp cornstarch
3/4 tsp baking soda
1 tsp salt
2 cups Reese's peanut butter chips
1 cup semi-sweet chocolate chips 

Preheat the oven to 410 degrees, yep you read that right... 410 degrees is the magic number.  

Cream together the cold, cubed butter and both sugars for approximately 3 minutes.  (I use my KitchenAid mixer with the paddle attachment.)  Beat in the eggs, one at a time, scraping down the sides in between.  Add the vanilla.  In a separate bowl, whisk together the flour, dark cocoa powder, cornstarch, baking soda and salt.  Add it in to the creamed butter, sugar and egg mixture and mix on low until just combined.  Mix in the peanut butter chips and chocolate chips.

I use silicone baking mats on my cookie pans and they work beautifully for these.  Separate the dough in to 12 equal size balls of dough, yes they are HUGE.  (Don't squeeze the dough together or refrigerate the dough before baking.  You want to just lightly form the balls of dough, focusing more on making sure they are tall rather than wide, and pop them straight in the oven.)  Place six balls of dough on each cookie tray.  Bake for 11-12 minutes until the cookies are light golden brown on the top.  (For best results I cook one tray at a time on the middle shelf.)  Remove from the oven and let the cookies sit on the trays on a cooling rack for 10 minutes, then transfer the cookies to the cooling racks.  Let cool at least another 10 minutes before eating so they set.  Prepare to be worshipped! ;)

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